Zucchini Fritters

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These Greek-inspired zucchini fritters make great hors d’oeuvres or a light vegetarian dinner served with a green salad and  tzatziki.


Zucchini Fritters

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 6-8 servings


  1. 1/2 cup water
  2. 1/2 cup medium bulgur
  3. 1 pound zucchini (about 2 medium zucchini), grated and spun dry in a salad spinner
  4. 3/4 cup coarse bread crumbs
  5. 1/4 cup whole wheat flour
  6. 1/4 cup grated onion, strained
  7. 2 tablespoons chopped parsley
  8. 1/2 teaspoon cayenne pepper
  9. 4 cloves garlic, grated
  10. 1 egg
  11. Salt and pepper, to taste
  12. 1/4 cup extra-virgin olive oil, divded


Bring water to a boil in a small saucepan and add bulgur. Cover, turn off heat and let sit for 20 minutes. Fluff with a fork.

In a large bowl, mix together bulgur, zucchini, bread crumbs, flour, onion, parsley, cayenne, garlic, egg, salt and pepper.

Heat a large skillet over medium-high heat and swirl in 2 tablespoons oil. When hot, spoon 1/4 cup mounds of batter into the pan, leaving room in between each so that air can circulate. Flatten slightly with a spatula and cook for 4-6 minutes, until well browned. Flip, flatten gently again, and continue cooking for another 4-6 minutes.

Remove fritters to a plate lined with a paper towel and repeat once more with remaining oil and batter.

Sprinkle with additional sea salt if desired.


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